I’m back again with another recipe that was made at our cottage during my break. This is one of the most colourful dinners I have ever made. The pistachios, couscous, pomegranate and cilantro add amazing hits of color. It’s a work of art AND it tastes good!
Since I made this recipe at our cottage, I’ve been dying to make it again. Sadly, I haven’t had enough hours in the day to do it. Since being back at school, the work never ends — but that’s okay! I’m doing something I love, so that makes it much easier. I have a goal: hopefully by next weekend I will be able to have an afternoon where I can relax, go to the grocery store, and then come back to the dorm kitchen to cook this yummy couscous.
Where did this recipe come from? Because I am a huge foodie nerd, I follow a bunch of YouTube food channels. One of my favourites is Sorted Food. They had a series going for a while called EyeCandySorted, where every week they would release a beautifully shot recipe montage. This one caught my eye immediately and has been sitting in one of my Pinterest folders ever since. I seriously thought I couldn’t make my plate look as pretty as their’s in the video, but I think I managed. What do you think?
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mixed pepper corns
- 1 tsp salt
- 2 tbs rapeseed oil
- 150g couscous
- Pinch of saffron strands
- 200ml chicken stock
- 2 chicken breasts
- 1 heaped tbs harrissa paste
- Glug of olive oil
- 1 lemon
- 1 red onion
- 1 pomegranate
- Handful of pistachio nuts
- Handful of fresh coriander
- Dollop of natural yogurt
- Pinch of paprika
This recipe serves 2
Place the spices and salt into a pestle and mortar, then grind until powdered. Grind in the rapeseed oil. Pour the mixture into the couscous in a heatproof bowl.
Boil the chicken stock along with the saffron strands and pour over the couscous to cook. Sit the bowl in warm place and leave for 5 minutes to cook.
Trim the skin and any sinew from the chicken breasts, then butterfly to thin them out and increase their surface area. Bash them out between two sheets of greaseproof paper.
Rub the harissa paste into the chicken flesh with a glug of oil and the zest of the lemon.
Preheat a cast iron griddle pan, then grill the chicken for a few minutes on each side until charred and well and cooked through.
Halve the pomegranate and bash the seeds out by hitting the back with a wooden spoon over a bowl of cold water. Scoop any scraps that are floating on top of the water and drain the pomegranate into a sieve.
Peel and finely slice the red onion.
Squeeze the lemon juice into the couscous.
Toss the onion slices, pomegranate seeds and pistachio nuts into the couscous along with plenty of coriander leaves. Strip the cooked, charred, chicken into pieces and scatter onto the bed of dressed couscous. Dribble with the yoghurt and garnish with a pinch of paprika.
There are a lot of ingredients and it does take a bit of time, but as always, totally worth it.